This was sort of an accidental riff on a classic panzanella: basically the peppers I used were spicier than I realized! But we liked it a lot, particularly the unconventional use of chard – added a nice texture. John would have preferred that I seeded the peppers because it was a little too spicy for him – didn’t bother me, but keep that idea in mind.
1/2 baguette, cubed
1 tbsp olive oil
2-3 heirloom tomatoes, chopped
1/2 cucumber, seeeded and chopped
1 small serrano pepper, sliced
2 random peppers (our CSA called them stuffing peppers), sliced
2 large leaves chard, sliced into ribbons
1 tbsp chopped parsley
2 tbsp chopped basil
For the dressing
2-3 tbsp olive oil
2 tbsp white balsamic vinegar
1 tsp dijon mustard
salt, to taste
Combine cucumber, tomato, peppers, herbs and chard in a bowl with salt. Set aside.
Heat oil in skillet. Toast bread cubes until crisp.
Drain excess water from vegetables.
When ready to serve, toss together bread and vegetables with a couple tbsp dressing. Add more if needed. Salt to taste.